This vegan soup recipe is so good, even my picky eaters love it! Super simple; super satisfying!
Course Appetizer, Main Course, Side Dish, Soup
Keyword beans, pasta, quinoa, soup
Servings 12servings
Author Shawna Clapper
Equipment
Stove
Large pot
Ingredients
2tbspolive oil
1cuponiondiced
2tbspgarlicminced
1cupcarrotsdiced
30ozwhite beans(2 cans)
15oztomato sauce
1tsp black pepper
1/2 tspsalt
2tbspbasil
2 tbspparsley
5-6cupsveggie broth
4cupswater
1cuppastadry
1cupquinoadry
Instructions
If cooking dried beans: rinse 1 and 1/3 cup beans, bring to boil in plenty of water with cover on, let sit for 1 hour. Rinse again, then place back on stove with plenty of water and lid on and bring to boil, then simmer 1-3 hours, taste check them every half hour to hour to see when they are fully cooked. Then set aside.
Saute the onion, garlic, and carrots in the olive oil in a large pot.
Make the quinoa in a medium pot while sauteing the veggies: boil 2 cups of water to a boil, then add the quinoa, cover and reduce heat. Set aside when done.
Add the beans, tomato sauce, spices, veggie broth, and water to the large pot.
Bring to a boil, then simmer for about 15 minutes with lid on.
Add the dried pasta and cooked quinoa to the large pot and cook, without lid, til pasta is done. Enjoy!